Directions

Preheat the oven to 200C/400F/Gas6.Flake the salmon into a bowl. Beat an egg and add to the salmon with the mashed potato, parsley and black pepper.Mix well cover and chill for 30 mins.Divide the mixture into 8 equal portions and form into cakes about 1inch thick. Place on a baking sheet lined with baking parchment.Beat the remaining egg, brush over each fishcake and sprinkle over a few breadcrumbs. Spray lightly with fry light and bake for 15-20 minutes until golden and cooked through.Serve with lemon wedges and mixed salad leaves